Jose “Pepe” Hermosillo, CEO of Casa Noble Tequila tells BourbonBlog.com, “As you know we enjoy Casa Noble by itself normally but today since it is National Margarita Day, we are having some guests at the house and we will be having Tamarind, Guanabana and Hibiscus margaritas.”
Here are the recipes below and watch BourbonBlog.com’s Tom Fischer interview Jose in the video segment below the recipes…
The key here is to get a large fresh Guanabana (Annona Muricata), also known as Graviola, Brazilian Cherimoya, Catoche…
(WHITE, SLIMY, MEATY WITH LARGE BLACK SEED IN EACH SACK)
- First you need to mash and percolate about 2 oz of the slimy meat, no seeds!
1.5 oz Casa Noble Crystal
2 small spearmint leaves
juice of half a lime
Blend with enough ice for about 40 seconds until slush is uniform.
Garnish with a Spearmint leave.
Hibiscus (Jamaica) Margarita
4oz of chilled Agua de Jamaica (Hibiscus Water, recipe below)
2oz of Casa Noble Tequila
1/2oz Agave Syrup
Juice from 1 lime
lime wedge for garnish
- Pour the Hibiscus Water, tequila Casa Noble, agave syrup and lime juice into a chilled cocktail shaker filled with ice.
- Shake well.
- Strain into a chilled into a old fashion glass.
Garnish with a lime wedge.
Agua de Jamaica (Hibiscus Water):
2 cups (2 oz) jamaica flowers
3/4 cup granulated sugar (more if desired)
6 cups water
- Bring the water to a boil.
- Add the flowers and sugar and stir continuously while the mixture boils for one minute.
- Pour into a noncorrosive bowl and steep for 2 hours. *Note- this flower will stain so do not use a bowl that will stain.
- Strain the mixture through a sieve, pressing on the flower solids to extract as much liquid as possible.
- Taste for strength and sweetness. If it is too potent, add water. If it is too tart, add sugar.
- Cover and refrigerate until time to serve.
Cup of ice
3 Ounces Casa Noble Crystal or Reposado if you want a bit more tangy results
1 ounce Agave Syrup
2 tablespoons lime juice (or sour orange if you have available)
4 oz. Tamarindo pulp
- Place everything into a blender and blend until desired smoothness.
- For the rim: mix kosher salt and chile piquin powder, and a bit of brown sugar.
- When the Tamarindo pulp is natural and unsweetened, adjust with more ice and agave syrup.